A few of my friends have made gluten free porridge with ground nuts and seeds. First I saw it on Ricki’s site , then a few days later Elana made it, followed by Carrie . The original recipe comes from Andrea Nakayama and Andrea Livingston —all fabulous women. I decided to make yet another yummy variation using mostly walnuts and sweetening with pureed dates. We are all thrilled with the results — and how often do you find a recipe that the whole family will eat? =)
For about a month now Ashley and I have been 100% grain-free. I’m not going to call it “Paleo” or “GAPS” because I’m sure we aren’t following either of those diets exactly, but we are very close. As you know we have been mostly grain-free for what, two years now? I forget. But we began eating fewer and fewer grains because Ashley and I have trouble digesting them (and all those store-bought enzymes can get pretty expensive, am I right?).
Additionally, something happened that made me sit up and take notice. We hadn’t had any grains (and by grains I mean gluten-free grains of course!) for a couple days. Then I made chicken noodle soup with our favorite Tinkyada pasta for lunch. Shortly after eating the pasta Ashley became so spaced out that all she could do was sit on the couch and stare straight ahead for like two hours. Poor B.
That’s when I decided that Ashley and I would go 100% grain-free, at least for a few months. I haven’t really decided if and when and how I may let either of us try (GF) grains again. We’ll see. However, Zoe and Andy have been sneaking (GF) grains, and they have no reactions of any kind.
This nut and seed porridge is such a terrific substitute for oatmeal or cream of rice. And it takes far less time to make! I hope you love it too.
Add to bowl:
6 pitted dates (or more as desired)
1 & 3/4 cup water
Let dates and water soak overnight.
In the morning, add to blender or food processor:
1 cup walnuts
1/2 cup unsweetened shredded coconut
1/4 cup pumpkin seeds (Note: These pumpkin seeds are salted. If your pumpkin seeds are not salted, add a few pinches of sea salt)
1/4 cup almond meal
2 tbsp Chia Seeds
2 tsp cinnamon
Puree until it is finely ground. I like to go until it starts clumping together.
Add the ground nut and seed mixture to a pot, or divide between cereal bowls.
Add soaked dates and their soaking water to the blender or food processor.
Puree until smooth.
Heat the date puree until it just begins to boil.
Pour the hot date water over the nut and seed mixture and stir.
The more liquids you add the thinner it will be.